Homemade Lollipop Cookies Recipe

5 3 2
Homemade Lollipop Cookies Recipe
Homemade Lollipop Cookies Recipe photo by Taste of Home
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Homemade Lollipop Cookies Recipe

Read Reviews
5 3 2
Publisher Photo
This is my grandson's favorite cookie recipe. One year he asked me to make them for his kindergarten class. I did, and drove 50 miles to deliver them to his school! The cookies are delicious even if you don't make them into "lollipops." —Flo Burtnett, Gage, Oklahoma
MAKES:
24 servings
TOTAL TIME:
Prep/Total Time: 30 min.
MAKES:
24 servings
TOTAL TIME:
Prep/Total Time: 30 min.

Ingredients

  • 1 cup all-purpose flour
  • 1/2 cup sugar
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/2 cup packed brown sugar
  • 1/2 cup shortening
  • 1 egg, beaten
  • 1 teaspoon vanilla extract
  • 1 teaspoon water
  • 1 cup uncooked oatmeal
  • Wooden skewers or popsicle sticks, optional
  • Frosting
  • Coconut
  • Jelly Beans and licorice

Directions

Combine flour, sugar, baking powder and salt. Set aside. In a large mixing bowl, cream brown sugar and shortening. Add egg, vanilla and water. Mix well. Gradually add the flour mixture. Beat until smooth. Stir in the oatmeal. Lightly flour hands and shape dough into 24 balls. Place on ungreased cookie sheets. Flatten with the bottom of a glass dipped in flour. Insert a skewer or stick into each, if desired. Bake at 350° for 8 to 10 minutes. Remove from the cookie sheets and allow to cool on wire racks. Decorate with frosting, coconut and candies to make faces. Yield: 24 3-in. cookies.
Originally published as Lollipop Cookies in Country April/May 1991, p49

  • 1 cup all-purpose flour
  • 1/2 cup sugar
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/2 cup packed brown sugar
  • 1/2 cup shortening
  • 1 egg, beaten
  • 1 teaspoon vanilla extract
  • 1 teaspoon water
  • 1 cup uncooked oatmeal
  • Wooden skewers or popsicle sticks, optional
  • Frosting
  • Coconut
  • Jelly Beans and licorice
  1. Combine flour, sugar, baking powder and salt. Set aside. In a large mixing bowl, cream brown sugar and shortening. Add egg, vanilla and water. Mix well. Gradually add the flour mixture. Beat until smooth. Stir in the oatmeal. Lightly flour hands and shape dough into 24 balls. Place on ungreased cookie sheets. Flatten with the bottom of a glass dipped in flour. Insert a skewer or stick into each, if desired. Bake at 350° for 8 to 10 minutes. Remove from the cookie sheets and allow to cool on wire racks. Decorate with frosting, coconut and candies to make faces. Yield: 24 3-in. cookies.
Originally published as Lollipop Cookies in Country April/May 1991, p49

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tracyhellner User ID: 2721272 13910
Reviewed Sep. 18, 2009

"I know I'm going to have to double the recipe, 24 are not going to be enough!!"

MY REVIEW
jav4u User ID: 1510566 13419
Reviewed Aug. 12, 2009

"Wow, you are a wonderful grandma...I loved the recipe..Thanks for sharing.."

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lulu17 User ID: 4337703 23912
Reviewed Aug. 11, 2009

"lOOKS SO CUTE!! GOING TO TRY IT!!"

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